Recipe by Cooking Light April 1998

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 475°.

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  • Peel onions; cut 1/2 inch off top and bottom of onions. Place onions in a 13 x 9-inch baking dish coated with cooking spray; lightly coat onions with cooking spray. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions. Bake at 475° for 40 minutes or until golden. Cool to room temperature. Remove and discard core from each onion, leaving a 1-inch-thick shell.

  • Combine water and oil in a saucepan; bring to boil. Pour over bulgur in a large bowl; cover and let stand 30 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, cucumber, and remaining ingredients. Spoon 1 cup bulgur mixture into each onion.

Nutrition Facts

229 calories; calories from fat 17%; fat 4.2g; saturated fat 0.6g; mono fat 2.1g; poly fat 1g; protein 9g; carbohydrates 42.2g; fiber 8.4g; iron 3mg; sodium 315mg; calcium 71mg.
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